Zucchini Noodle Salad

Zucchini Noodle Salad

I have become completely addicted to zucchini noodles - both for salads and for pasta.  And they are SO easy to make!  I have been having a zucchini a day lately as a foundation with my greens.  I feel so healthy!

Ingredients:

One small zucchini about 6 inches long - either use the zucchini noodle maker or just shred with a mandolin or some other tool. 
Handful of spring mix/greens
tomatoes - diced
cucumbers - diced
mushrooms - sliced
microgreens (you can get these at Trader Joe's)
Hummus for salad dressing (put in bowl and dip fork in to use as a dressing)

Super Simple Sandwich

Today I went for super simple.  I loved it!  I got the 9 grain bread from Bountiful Baskets, but you could really use any whole grain bread that you prefer.

2 slices whole grain bread

hummus

spring mix lettuce 

thinly sliced tomato

sliced avocado

Spread hummus on each slice of bread.  

Then add as much of the spring mix as you would like.

Add tomato slices and avocado slices.

Eat!

Bake-off Flunkie Hummus

My friend Tiffiny put this on her blog The Bake-Off Flunkie.  Yum.  Hummus.

2 15-oz cans garbonzo beans, drained, 1/2-cup liquid reserved

2 tablespoons tahini

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

3 cloves garlic

1 1/4 teaspoons ground cumin

1 teaspoons kosher salt

2 tablespoons olive oil

1. Combine all ingredients, except the reserved bean liquid and olive oil, in a food processor bowl fitted with a metal blade.

2. Pulse three times (3-5 seconds each pulse), and scrape down the sides of the bowl. With the processor running, add the olive oil, and 4-6 tablespoons of the reserved bean liquid. Run the processor until the hummus is very smooth, scraping the sides of the bowl at least once.

Learn more about the Sanity Health Challenge!  Click here!